Sparkle My Hood know the Standards of NFPA 96 requirements to assist owner/manager make sure their equipment is up to date, functioning properly, meeting regulation/standards for compliance.
Sparkle My Hood has have been providing professional kitchen exhaust system cleaning services to thousands of hotels, restaurants, clubs, schools, hospitals, franchises.
All technicians will be in full uniform and will arrive in Sparkle My Hood company vehicles ready to provide superior service to your business.
Kitchen Exhaust System Cleaning Procedure
The scope of the work will include:
Disassembly, cleaning, hood, fan, duct, filter, grease troughs, and removable grease cups
Removal of the roof – wall mounted fans from ductwork to degreasing the base, shroud, and blades, inspecting exhaust fans for loose or worn out fan belts.
Cleaning/degreasing hoods, ducts, fans, filters replacing if necessary, applying food-safe polish to stainless steel.
Providing a complete, detailed written report of all work performed, and deficiencies in the kitchen exhaust system, recommendations for correcting any problems.
Attaching a certificate showing company name, a person performing work, date of cleaning/inspection to each kitchen exhaust system cleaned.
Duct access doors will allow Sparkle My Hood perform a “top to bottom” cleaning of the kitchen exhaust systems.
We will walk you through their procedures, provide documented instructions to management to ensure safety and compliance.
on completion of service, our goal is to leave the work area in the same condition we found it and better.
Lastly, we will provide you with an invoice, that invoice can be mailed, emailed or faxed, based on your preference.
And finally, if we found any items that were deficient or in disrepair, we will send you via fax, mail or email, an explanation of our findings.
Table 11.4 Exhaust System Inspection Schedule
|TYPE OR VOLUME OF COOKING FREQUENCY||FREQUENCY|
|Systems serving solid fuel cooking operations.||Monthly|
|Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking.||Quarterly|
|Systems serving moderate-volume cooking operations||Semiannually|
|Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.||Annually|
NFPA 96 Fire Code 4.1.5 states:
“The responsibility for the inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other parties.”
NFPA 96 Fire Codes for Hood Inspection & Cleaning Frequency
11.4 – Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4
11.6.1 – Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction.
11.6.2 – Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.